Chocolate pudding material: 3 eggs 1/4 cups of sugar-free cocoa powder 1/3 cups of fine sugar and 2 cups of fresh milk 1 tablespoon of frosted sugar. Method: 1. Beat the eggs into juice, put them in a large bowl, add the sieved cocoa powder and fine sugar, and beat them evenly. 2. heat the fresh milk in the pot, but don't boil it, just warm it. Slowly pour in the egg juice while stirring. 3. Pour this milk and egg juice into 4 baking cups, each about 7 minutes full. 4. The oven should be preheated to 180℃. 5. Put the baking cup into a baking tray with thickness, and fill the baking tray with hot water to half the height of the baking cup. 6. After baking for about 25 minutes, when the oven temperature drops to 1 10, bake for more than 10 minutes; Or until it condenses into pudding. 7. Take out the baked pudding, sprinkle with frosting, and eat it while it is hot. It is delicious. The mention of making soft and tender pudding with eggs reminds me of the trick of cooking eggs. Many people think: What's so difficult about boiling eggs? Me too! Yes, it is very simple, but it is not so easy to cook eggs beautifully. In addition to adding a little salt when cooking eggs to keep the eggshell intact, white vinegar can also be added. In addition, when cooking eggs, don't turn on the fire too much. People often break the eggshell and the protein overflows just because the fire is too strong. As a result, it becomes a pot of bad guys. After cooking, you can also pour out the hot water and shrink the eggs in cold water, which will be more elastic. Chocolate cake ingredients: sugar 1 50g, 2 eggs, flour 1 50g, cocoa powder 25g (about 3 tablespoons), cake baking powder 1 teaspoon, milk100ml, tangerine peel1piece, and butter. 2. Wipe the tangerine peel into fine chips, mix them with flour, cocoa powder and cake baking powder, add milk and cake paste and stir them into dough. 3. Cut the butter into small pieces, soften it and gently stir it into the mud. 4. Take a rectangular baking box with a volume of about 1.5 liter, coat the inside with oil to prevent sticking, and put it into the dough and press it flat. 5. Preheat the oven to 175℃, put it in a baking box and bake for 60 minutes. Introduction of chocolate jelly materials: cheese 1 cup, milk 1 2 cup, sugar 1 2 cup, vanilla extract1teaspoon, chopped black or milk chocolate150g, gelatin tablets1tablet, and chocolate jelly. Small mold container (can hold 4 ounces) 1. Put the cream, milk, sugar and vanilla extract in the pot, heat it with low heat, keep stirring, and keep boiling for no more than 10 minute, and be careful not to condense and burn the bottom; 2. Slowly add chocolate chips and continue stirring to make them melt and smooth; 3. In another bowl, soak the gelatin tablets in warm water for 5 minutes; 4. Put the softened gelatine tablets into a chocolate pot to completely melt them, and roll for 1 min; 5. Pour it into four models and put it in the refrigerator for condensation (about 4 hours); 6. The finished product can be eaten with fruit and chocolate sauce when knocked upside down on the dessert plate. Material: 1 and 1/4 cups of brown sugar (about 3 10ML, compaction amount, leveling measuring spoon), 3/4 cups (188ML) of ghee, and 2 tablespoons. 1 3/4 cup (440ML) of flour, 1 teaspoon (5ML) of salt, 1 cup (250ML) of chocolate (cut into 0.5cm square pieces. The amount of chocolate can be increased or decreased according to personal taste), 1 cup of walnut kernel (optional), 3/4 teaspoon (3g) baking soda. Practice: (1) Preheat the oven to 180℃. (2) Mix the brown sugar, ghee and milk in a large bowl and stir until all the materials are evenly mixed together. Beat in the eggs and mix well. (3) Mix the flour, salt and baking soda in another bowl, then pour them into (2) and mix them evenly. The evenly mixed materials should be able to be kneaded into dough by hand. If not, flour can be added appropriately, but not too much, and it can be kneaded into dough. Mix the chocolate chips in. (4) Don't grease the baking tray, but spread tin foil, tear up (3) into small doses, and put them on the baking tray with a distance of about 2 cm. (5) Bake at a temperature of 180C for about 13 minutes (the bottom of the biscuit turns light brown). After baking, put the cookies on the baking tray for 2 minutes before pouring them out. Let it cool at room temperature. Sealed, can be stored for two weeks. Note: The freshly baked cookies are soft and will harden after cooling, so don't take them off the baking tray after baking.